So, I’ve got the portion situation down for the Graduation party I’m cooking for in a few weeks. Doing 20 lb of Tri-Tip and 15 chickens (I’ll get them quartered).

So with that down now I have to go get a towable BBQ to take to the party. I’ve got a lead on a 3’ x 5’. I was looking for suggestions on how to set up the BBQ. Since I plan on only using the one big grill, my initial thought was to set up one side with indirect heat, to cook the Tri-Tip and the other with direct heat to cook the chicken quarters.

Very interested to hear other thoughts.

Oh… and one other question… I think it was YB that warned me not to under estimate my Charcoal… I’m going to use “California Hot Wood” (don’t know if anybody uses this brand) lump charcoal. What do you think a safe about to buy is?